Chop the leeks, shallots, garlic, carrots, turnips, celery, and potato and place in the bottom of a crock pot.
Pick the leaves from the rosemary, sage, and thyme, and finely chop. Place in the crockpot.
Place the beef on top of the veggies and herbs.
Pour the stock and the beer over everything - it should just about cover.
Crack the black pepper and sprinkle in the cayenne.
Place the bay leaves into the crock pot, 1/4 inch under the surface.
Cook on low for 8-10 hours, or high for 5 hours if you're in a hurry.
Cut stew meat in 1-inch pieces.
Mix with soup mix and pepper; place in the bottom of the crock-pot.
Add the barley evenly over meat mixture.
Layer celery, carrots, onions and potatoes.
Pour water over all (or tomato juice, if preferred).
Cover and set on high for 1 1/2 hours.
Mix evenly and completely at this time. Set on low to complete cooking.
Time is up to you, depending on your taste for crunchy or well done vegetables.
Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
Stir before serving.
Place potatoes, carrots, and celery in bottom of the slow cooker. Place the stew meat on top of the vegetables. The oil from the meat will help cook the vegetables, and prevent the meat from cooking unevenly. Then pour the rest of the ingredients into the crock pot. Season to taste. I like to use seasoned salt, and celery salt. Set the crock pot to a medium setting and allow 3-5 hours to cook.
For the crock pot/slow cooker method; in a
hunks in the bottom of crock pot. Top with 2 bay leaves
Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.
In a food processor puree tomatoes.
In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
Stir in wine.
Put mixture in crock pot.
Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
Season with salt and pepper.
Cook on low for 9-11 hours.
Stir in parsley.
Brown meat with chopped onion in oil and transfer to 6 quart crock pot.
Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours).
Season with salt if needed.
Serve and garnish with fresh parsley and sprinkle with paprika if desired.
Enjoy!
Mix all ingredients in 4-5 quart crock pot slow cooker.
Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
Simmer beef stew meat in crock pot or skillet.
Add mushroom gravy mix or soup.
Add mushrooms, heat until soup and mushrooms are hot.
Cook rice.
Pour gravy over rice.
Heat oven to 350\u00b0. Pour beef stew into 2-quart casserole dish. Mix next 6 ingredients together and pour on top of the beef stew. Bake for 30 to 40 minutes until brown and bubbly.
Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
Turn crock pot on low.
Heat some olive oil in a large skillet saute garlic, onions and green pepper for 4-5 minutes.
Add to crock pot.
Dredge the beef in the flour and brown in skillet.
(add more oil, if necessary).
Add to crock pot stir well.
Cook 8-10 hours.
Taste check; for acidity if necessary add more sugar, salt.
Place the meat in the crock pot.
Add remaining ingredients.
Cook on low for 9-10 hours.
Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
Put meat and onion in crock pot and cover with beef broth and tomatoes.
Cook on low for three hours.
Add the rest of the ingredients.
Cook on low for three hours.
Add salt and pepper as needed.
Put everything in the crock pot and cook on low for 6-8 hours until beef is tender.
dd the oil to the pot, lay the meat in the
alt in a crock pot and cook on low for 4-6 hours